Rebecca Minkoff's Favorite Lunch Recipe

In her New York City apartment kitchen, fashion designer Rebecca Minkoff shows us how to make one of her favorite recipes, Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic.

Released on 6/7/2012

Credits

Starring: Rebecca Minkoff

Transcript

00:00
(cheerful pulsing music)
00:05
(lighthearted bouncy music)
00:10
Hey epicurious.com, I'm designer Rebecca Minkoff,
00:13
and welcome to my kitchen.
00:15
Today I'm gonna make a salad based on my mom's recipe,
00:18
but I've added some more flavors to make it more my own.
00:20
Let's get started.
00:21
The first step of the salad is,
00:23
I like to finely slice the garlic.
00:26
I actually fry it, don't ask me where I got this idea from,
00:28
it just sounded good one day,
00:30
and I started putting it into all my salads.
00:32
Thinner you go, the better,
00:34
because then they fry up like chips, which is the goal.
00:38
I put the stove on medium.
00:41
I add butter, if you want a more low-fat recipe,
00:43
you can use olive oil,
00:44
I just like the rich taste that butter gives the garlic.
00:47
Once the butter starts melting,
00:49
and you see a little bit of the bubbles popping,
00:52
that's when I put in the garlic.
00:54
And I just let it sit there,
00:57
and fry up.
00:58
The smell of garlic reminds me of my mom's cooking,
01:01
and I always feel like, when you have garlic,
01:03
like if you walk into the door,
01:04
it smells like it's a home.
01:07
That is about good.
01:08
Then I just set them in a little dish to cool,
01:12
while I go on to making the rest of the salad.
01:14
Now that I've browned the garlic,
01:15
the next thing I'm gonna do,
01:16
is I'm gonna cut the shallots
01:17
and put them in a salad dressing
01:19
so they get a chance to marinate with the lemon
01:21
and olive oil before I put it on the salad.
01:23
I like the flavor of shallots, because to me,
01:25
they have a more finer flavor than an onion.
01:28
And in a salad dressing,
01:29
it adds a little bit of a delicate flavor.
01:32
After I've added the shallots to the jar,
01:34
I'm gonna do the lemon, and then the olive oil,
01:35
and then the mustard.
01:37
I do the lemon first, because, I don't know if it's true,
01:40
but I really like how the lemon opens up
01:43
the flavor of the shallot.
01:44
Then I add the olive oil, and I kind of eyeball everything.
01:46
So I like to do equal parts lemon and olive oil.
01:49
Then I add a few spoonfuls of mustard.
01:52
Then, you mix it up, and you're done with the dressing.
01:55
So I set that aside,
01:57
and now I'm ready to start chopping my vegetables.
02:00
(lighthearted upbeat music)
02:02
I like to use colorful peppers,
02:04
not necessarily for flavor,
02:06
but I just like the salad to look really pretty.
02:08
Okay, that's my pepper.
02:09
Next, I take the beets.
02:12
And I
02:13
slice them in thin,
02:16
these are easy to chop thin.
02:18
And the last step before I roast the pine nuts is
02:20
just taking your cherry tomatoes,
02:22
and I just slice 'em in half,
02:23
that way they pick up the flavor of the dressing.
02:26
Now that I have all my vegetables ready to go,
02:28
I'm gonna roast the pine nuts in the same pan
02:29
that I used for the garlic, and we're almost done.
02:32
To roast the pine nuts, I have the stove on low.
02:36
I just like these to be, again, lightly brown,
02:38
they're gonna pick up a little bit of the garlic flavor
02:39
that we had before.
02:40
Alright, so you can see here that the pine nuts
02:43
are a little brown, and that is when they're perfect.
02:46
You can also kinda smell.
02:48
The smell comes out when they're ready.
02:49
Now that I've roasted the pine nuts,
02:51
we're gonna get started on creating a salad.
02:56
First, I just do a little bit of the pepper.
03:00
Then I add the medallions of the beets,
03:02
and there's no order to this.
03:04
You can't really mess up a salad.
03:06
Then I add the tomatoes.
03:10
Then I add the craisins.
03:12
Then I add the pine nuts, sprinkle them over the salad.
03:15
Then I add a little bit of dill,
03:17
just adds another dimension to the salad.
03:19
You just sprinkle a teeny bit, it's a pretty strong herb,
03:22
so I don't really use too much.
03:24
Right before I add the garlic, I do a pinch of dried onion.
03:28
Most of it is to make it look pretty,
03:30
but it does add a nice little crunch to the salad.
03:32
The second-to-last ingredient is the fried garlic.
03:36
Drizzle a little bit of the butter
03:37
'cause it has so much great flavor.
03:39
And then, give your dressing a shake,
03:42
it might not have fully blended together.
03:46
If it looks chunky, it's just the shallots coming out.
03:49
The real last thing is,
03:50
I always love to add goat cheese to my salad.
03:52
I just kinda crumble it on the top.
03:54
It's a good protein source if you don't eat meat.
03:56
Now that we've added the goat cheese,
03:57
we're ready to eat, I'm just gonna wash my hands,
03:59
and dive in.
04:00
(lighthearted upbeat music)
04:08
(cheerful pulsing music)